Oh, Sweet Basil

Pork tenderloin always a little dry? Well, this crunchy Panko and almond goodness will keep it tender and juicy, sealing in all the great flavors of this underrated cut.


  • 1 Pork Tenderloin



  • 3/4 Cup Plain Yogurt
  • 2 Tablespoons Olive Oil
  • 2 Cloves of Garlic minced
  • 1 Tablespoon Fresh Lemon Juice


Crumb Mixture
  • 1 Cup Almonds finely chopped
  • 1/2 Cup Bread Crumbs
  • Pinch of salt and pepper


  1. Mix marinade ingredients in a small bowl.
  2. Rub the marinade all over the pork tenderloin.
  3. Place in a dish, cover with saran wrap and let rest in the refrigerator for 6-24 hours.


When ready to cook:
  1. Heat the oven to 450 F
  2. Remove the meat from the fridge and scrape off the marinade mixture.
  3. Place the Crumb mixture on a sheet pan or baking dish
  4. Roll the pork in almond mixture and place in a baking dish.
  5. Cook tenderloin at 450 F for ten minutes
  6. Reduce to 275 F and bake another 40-45 minutes or until internal temp of meat reaches 150.
  7. Let rest for 10 minutes and slice.


Yield: 4 servings

Prep Time: 6 hours

Cook Time: 1 hour

Cook Time: 1 hour

Nutrition Facts

Calories 502; cholesterol 88mg; carbohydrates 20.3g; fiber 5.1g; sugar 4.6g; protein 37.1g

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